Crispy Breaded Chicken Steak with Balsamic-Glazed Onions

This succulent chicken steak topped with savory caramelized onions is the perfect Yom Tov main — dressy, different and delicious!

breaded chicken steak with onions

I used to think that on Yom Tov, I HAD to serve meat at every meal and preferably a poultry too — maybe even two kinds. Then there were all the sides and salads that I assumed were a must as well. I think I’ve matured over the years and now I realize how ridiculous all that food was. No one needs to eat that much! I’ve drastically cut down my menus over the years, though you can be sure that no one walks away even the slightest bit hungry!

The first time I served a Yom Tov meal without a meat main, I was nervous — but guess what happened? Nothing!! I think I put so much pressure on myself to serve certain thing, but really I’m the only one who cares. This chicken steak is an example of one of my more mature  “aha menu moments.” It’s an absolutely delicious main that’s not meat, and my family loves it. It presents nicely and it’s also a little bit different, while at the same time, it’s basic enough to keep the little ones happy. 

In essence, a chicken steak is a chicken bottom with the drumstick still attached but shoved up to make it appear like a steak. You can ask your butcher to prepare it for you, but if that’s not possible, you can easily make this recipe with any chicken on the bone.

breaded chicken steak aerial view

I like to sprinkle these with flavored bread crumbs. You can use any type of bread crumbs or panko crumbs. 

This chicken can be made 2-3 days in advance. I bake them on my favorite baking sheets but then I store them in 9×13 pans. If you’re not serving this right away, keep the balsamic-glazed onions separate. When ready to serve, rewarm on 200 just until heated through, lightly covered, so chicken doesn’t dry out. Top with onions right before serving.

chicken steak with balsamic onions close up

This chicken steak pairs perfectly with my spinach-garlic oven-baked orzo.

Breaded Chicken Steaks with Balsamic-Glazed Onions

A perfect Yom Tov main — dressy, delicious and different!
Print Recipe


Chicken Steaks

  • 6 chicken steaks*
  • 3/4 cup mayonnaise
  • 2 tsp dried parsley
  • 2 cloves garlic, crushed
  • 1 cup bread crumbs (any kind)

Balsamic-Glazed Onions

  • 2 tbsp oil
  • 3 medium onions, sliced into half moons
  • 1 clove garlic, crushed
  • 1/4 cup balsamic vinegar


For the chicken steaks:

  • Preheat oven to 350℉.
  • Arrange chicken steaks on a lined baking sheet.
  • Mix mayonnaise, parsley and garlic and spread on chicken.
  • Sprinkle generously with bread crumbs.
  • Bake in preheated oven for 1 hour.

For the balsamic-glazed onions:

  • Heat oil in a large frying pan over medium flame.
  • Add onions and garlic and sauté 5-7 minutes, until onions start to turn brown.
  • Add balsamic vinegar and reduce heat to low. Slowly sauté over a low flame for about 15-20 minutes more.
  • To serve, place some onions on top of each chicken steak.


*Most butchers have chicken prepared this way around Yom Tov time. If it’s not available, you can ask your butcher to prepare it. If that’s not possible, this recipe is also delicious using bone-in chicken bottoms

Recipe by Faigy Murray |

Servings: 6

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